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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.45 no.9, 2016년, pp.1324 - 1332
김양훈 (건국대학교 농축대학원 바이오식품공학과) , 이정훈 (건국대학교 생명자원 식품공학과) , 이시경 (건국대학교 생명자원 식품공학과)
The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% dif...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
Hydrocolloids란 무엇인가? | Hydrocolloids는 gums라고도 하며 친수성 콜로이드로 물과 결합하면 교질이 되는 성질을 가진 것을 일컫는다. 식물, 동물, 미생물, 인공적 합성 등으로 얻으며 많은 하이드록 실기와 다가 전해질을 갖는다. | |
Hydroxypropyl methylcellulose의 기능은 무엇인가? | Hydroxypropyl methylcellulose(HPMC)는 cellulose 를 화학적으로 처리하여 얻은 유도체로 사슬에 소수성기가 존재하나 cellulose의 친수성기 특성이 있어(6) 유화제, 빵 crumb 강화제, crumb의 수분보유제 등의 기능이 있다. Rosell 등(7)은 HPMC를 빵 제조에 첨가하면 부피가 증가한 다고 하였고, Bárcenas와 Rosell(8)도 HPMC를 첨가하여 par-baking 한 빵을 냉동과 냉장 저장하여 다시 구웠을 때 부피가 크고 부드러워 품질이 개선되었으며, 빵의 수분손실이 줄어 crumb의 노화가 지연되는 효과가 있다고 하였다. | |
식빵의 crumb 조직감으로 경도를 측정한 결과, xanthan gum을 첨가한 식빵의 경도가 증가한 이유는 무엇인가? | 73%인 밀가루에 물 첨가량을 달리하여 제조한 빵의 견고성을 측정한 결과 흡수율이 높은 빵은 구운 후에도 수분 함량이 높아 부드럽다고 하였는데, 본 실험에서도 수분함량이 높은 빵이 부드럽다는 결과와 일치하였다. Guarda 등(25)은 여러 가지 검류를 첨가하여 빵의 품질을 개선하고 노화를 지연시키려는 연구에서 빵의 경도를 측정한 결과 대조구에 비하여 HPMC 첨가구의 경도가 낮아 효과가 우수하였고 xanthan gum 첨가구는 경도 값이 증가하였는데, 이것은 xanthan gum이 빵 기공의 세포벽을 두껍게 만들기 때문이라고 Rosell 등(7)은 설명하였다. |
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